Sebastian has been a dough technologist at FRITSCH for almost 9 years. It all started for him with the fragrance wafting through the air from the bakery in his home town in Lower Franconia. That made each trip to the bakery a true highlight for the youngster. “I’m going to be a baker!” he finally declared to his parents when he was 12 years old. That ambition never changed. And so, in that very same bakery in his home town, the passionate pastry fan started his apprenticeship. He completed it as the best in Bavaria. Even before he went into military service, he completed a second apprenticeship as confectioner, again as the best in the state of Bavaria. And where did this auspicious resume take him? After acing the master’s exam in Munich at the top of his class, he went straight on to a monastery. To bake in the monastic bakery, of course. To our fortune, Sebastian then applied to FRITSCH, where he was immediately hired for his outstanding talent and experience. Since then, we have been proud to have him as one of our dough technologists.
It’s no surprise that the baking expert also invents his own products. Instead of the basic triangular shape for a croissant, he uses punched rectangles over which he applies a chocolate grid pattern.
Schwizer Röllchen, as Sebastian calls these filled pastries, aren’t necessarily to be found in Switzerland at all. The technologist merely allowed himself to be a little inspired by the neighbouring country. There is a Swiss producer that wraps chocolate bars into croissants. “There’s got to be a way to make it look even more creative,” he thought, and added the unmistakable pattern to the croissant dough. The chocolate bar inside the dough, however, is one from a famous Swiss chocolate brand. Thus the master baker combines Swiss tradition with his own style – to produce a delicate pastry that can shine with its unique appearance and inimitable flavour.
The confectioner likes working with handcrafting machines best. To make his Röllchen, he uses the ROLLFIX prime first to produce the dough sheet. To process the dough sheet after this, he then uses the MULTIFLEX M 700 or MULTIFLEX L 700 combined with the CSV compact coiler.
